• Korean Journal of Fisheries and Aquatic Sciences
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• v.15 no.2
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• pp.111-116
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• 1982

For the effective utilization of the fish resources in coastal regions, investigations on processing conditions of frozen-dried product, quality stability of the Product during storage, and utilization as a food material were carried out with the filefish, Navoden modestus. The processing condition was determined with the moisture content and texture of the product. The duality of the product was evaluated on chemical composition, rehydration capacity, TBA value, browning, omission test and sensory score. The conditions for the processing of frozen-dried filefish under the conditions of freezing temperature at $-10^{\circ}C$ and forced air thawing at $56{\pm}2^{\circ}C$ with a velocity of 1 m/sec were as follows : freezing temperature, $-10^{\circ}C$ : freezing time, 10 hours; thawing time, 2 hours ; and repeated number of freezing and thawing, 5 times. The yield, the condition of moisture and protein were $10.2\%,\;23.6\%\;and\;70.6\%$, respectively. The frozen-dried product packed with air and stored at room temperature showed no remarkable changes in TBA value, rehydration capacity, browning during the storage period of 90days. The frozen-dried filefish showed no remarkable differences in the taste, odor and texture, comparing with frozen-dried Alaska pollack on the market.

• The Korean Journal of Food And Nutrition
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• v.9 no.4
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• pp.424-429
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• 1996

In an attempt to evaluate the effect of six starch sources-potato starch acetate, corn starch acetate, waxy corn starch, corn starch, potato starch, and wheat starch on properties of frozen noodle, amylograph characteristics of starch-wheat flour composites, cooking quality, maximum cutting force and sensory properties of cooked frozen noodles were examined. Compared with 100% wheat flour as control, potato starch acetate and potato starch-wheat flour composites had slightly lower initial pasting temperature and wheat flour composites with acetylated starches, waxy corn starch and potato starch had slightly higher maximum peak viscosity. At cooking quality examination of noodles made from wheat flour-starch composites, volume and weight of cooked noodles were increased and cook loss was decreased with the addition of acetylated starches and waxy corn starch. Maximum cutting forces of cooked frozen noodles containing more than 15% of potato starch acetate and only 15% of corn starch acetate were higher than that of control. Other starches except potato starch improved sensory properties of cooked frozen noodles and the greatest positive effect was acetated potato starch.

• The Korean Journal of Pain
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• v.18 no.2
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• pp.156-160
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• 2005

Background: Frozen shoulder is not an uncommon disease, which is associated with chronic pain and joint movement limitation. However, there are numerous devices to assist in the treatment of shoulder pain, but their efficacy has not been proven and their use remains immensely controversial. Therefore, a randomized clinical study was conducted to determine the effectiveness of a low-frequency stimulator for the treatment of frozen shoulder. Methods: A randomized clinical trial was carried out on 40 patients with frozen shoulder, with 40 patients assigned to two groups; a control treatment group (group C, n = 20) and a low frequency stimulator application group (group T, n = 20). Both groups were given a routine treatment modality, such as trigger point injection, intramuscular stimulation or suprascapular nerve block etc. The level of the shoulder pain was evaluated using a 100mm VAS (visual analog scale) at each visit, with the limitation in the range of motion simultaneously evaluated. Results: All the subjects improved after treatment, with the VAS scores after termination of treatment showed a statistically significant reduction (P < 0.05). However, there was no significant difference between the two groups. One month after termination of 5 cycles of treatment, group T maintained their improved state, whereas the pain in some of those in group C reemerged, which also showed a statistically significant difference (P < 0.05). The limitation in the range of motion improved, with most subjects able to resume daily activity. Conclusions: Although the low frequency stimulation provided no more pain relief than routine treatment, the effect was significantly prolonged. From this result, low frequency stimulation can be considered to aide the therapeutic effect of classical frozen shoulder therapy.

• Journal of Embryo Transfer
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• v.5 no.2
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• pp.38-44
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• 1990

This study was carried out to produce superior dairy cattle by embryo transfer. Seven dairy cows were superovulated with divided injection of FSH 4Omg for 5 days started on day 9 to 14 of the estrus cycle and injection of PGF$_2$$\alpha$ 45mg on day 4 of FSH injection. Donor cows were flushed to collect embryos on day 7 or 8 of the estrus cycle. Fresh embryos collected were transferred to synchronized dairy recipients or frozen using glycerol 3 step method to he equilibrated. And 35 embryos which were frozen using glycerol 6 step method were imported from U.S.A. After glycerol dilution of frozen embryos was done by reverse density during freezing. frozen-thawed embryos were transferred to synchronized dairy or beef recipients. The results obtained were as follows; 1. Total of 24 embryos were collected from 7 donor cows flushed and transferable embryos were 18 (75.0%). 2. Among 24 embryos. morula, early blastocyst, blastocyst, expanded blastocyst and unfertilized ova were 3 (12.5%), 1 (4.2%), 10 (41.6%), 4 (16.7%) and 6 (25.0%), respectively. 3. Heat inducing rate after 1st and 2nd injections of PGF$_2$$\alpha$ in Holstein and beef cattle was 83.3% and 71.4% and 62.5% and 69.2%, respectively. 4. Among 56 recipients, 23 head were pregnant (41.1%). The pregnancy rate of fresh embryos was 50.0% (1/2 heads) and the pregnancy rate of frozen embryos which were frozen using glycerol 3 step and using glycerol 6 step imported from U.S.A. was 52.6%(l0/19 heads) and 34.3%(12/35 heads), respectively. 5. The pregnancy rate of blastocyst (60.0%) was higher than that of morula (39.0%), early blastocyst (25.0%) and expanded blastocyst (0%). 6. The pregnancy rate of grade I embryos (52.2%) was higher than that of grade 2 (34.6%) and grade 3 (28.6%). 7. The pregnancy rate according to synchrony of recipient with donor was higher in simultaneous recipient (55.0%) and +l2hrs' (53.8%) than -24hrs' (23.5%), -l2hrs' (20.0%) and +24hrs' (0%).

• Journal of Yeungnam Medical Science
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• v.3 no.1
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• pp.179-183
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• 1986

The frozen section technique is a means of intraoperative pathological diagnosis, and a procedure of great value to the surgeon. This method should be accurate, rapid and reliable. This method serves useful purposes, such as determining the presence of tumor, its type(especially whether it is benign or malignant), the adequacy of a biopsy of a suspected lesion, and the conditions of the surgical margins. But, it bears many disadvantages, the most of which is the danger of incorrect diagnosis. We studied the indications, the limitations, and the accuracy of the frozen section method and the materials studies was total of frozen section during recent 3 years. The overall accuracy of the frozen section diagnosis of 809 cases was 98.1% with 0.5% of false negative, 0% of false positive, 0.5% of incorrect histological diagnosis or grading errors, and 0.9% of deferred cases. The tissues submitted were lymph node, gastrointestinal tract, skin subcutaneous tissues in decreasing oder of frequency. The false positive case is not present, while the false negative cases were 4.

• Journal of Acupuncture Research
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• v.29 no.5
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• pp.167-176
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• 2012

Objectives : The purpose of this study is to report the effect of acupotomy in patients with frozen shoulder. Methods : From January 1st, 2011 to March 31st, 2012, five patients who were diagnosed as frozen shoulder and admitted to Daejeon Oriental Hospital. We have treated frozen shoulder with acupotomy combined with oriental medical treatments. Then the patients were asked Numeric rating scale(NRS) and neck disability index(NDI) before and after acupotomy, and global assesment after acupotomy. Results : There were significant decreased NRS and NDI in this study. ROM, global assesment also significantly imporved in this study. Conclusions : In this study, acupotomy have an effect on frozen shoulder.

• Korean journal of communication and information
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• v.76
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• pp.7-30
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• 2016

The purpose of this study is to review and criticize the articles that analyzed Frozen by using the semiotic method of Greimas. The study also aims to apply the semiotic method of Greimas correctly to find the deep structure of the narrative of Frozen. The results of the narrative analysis based on the actantial model and the semiotic square show that Frozen is not Elsa's heroic narrative but Anna's one. Because Elsa and Anna are the opposing elements in this narrative, the success of Anna is the failure of Elsa. Frozen does not convey the subversive message about the gender roles by representing an independent and active woman who resists the patriarchal discourse. Instead, Frozen reproduces the conformist ideology by saying that love is the most valuable thing and that everyone should accept the role given to him/her by the community.

• The Korean Journal of Food And Nutrition
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• v.17 no.3
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• pp.322-327
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• 2004

This study was carried out to evaluate the effect of flour's protein contents on the quality of Danish pastries made with frozen doughs. Danish pastries for frozen dough were made by straight dough method. Frozen doughs were stored for 12 weeks at -20$^{\circ}C$ and baked after thawing and fermentation a month. The volume, the moisture content, the texture and the quality evaluation of Danish pastries were investigated. The volume of Danish pastry decreased with the increase of frozen storage time. Danish pastry made by flour of 13.2% protein content showed larger volume than that made by flour of 9.2% protein content. The moisture content of Danish pastry revealed that there were no significant decrease with the increase of frozen storage time. In terms of hardness, Danish pastry made by flour of 9.2% protein content accomplished the best texture in the resulting pastry. On the quality evaluation, Danish pastry made by flour of 13.2% protein content had the highest score.

• Korean Journal of Poultry Science
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• v.14 no.2
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• pp.145-151
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• 1987

In order to select the optimum freezing condition for the minimization of physico -chemical changes such as protein denaturation, lipid oxidation and pH change, the effect of freezing rates on the poultry meat quality changes was studied during frozen storage at -20$^{\circ}C$. Results obtained from the experiments are as fellows. When chicken breast and leg meat were frozen at above -3cm/hr or the freezing rate, pH change during frozen storage was minimal Although TBA value and free ratty acids were increased during frozen storage, the effect of freezing rates was different depending on muscle types. In terms of protein extractability, the extractability of salt soluble protein and water soluble protein were the highest at above -3cm/hr of the freezing rate during frozen storage. This trend was more obvious with breast meat than leg meat. Considering the above - described results, above -3cm/hr of the freezing rate seemed to be the optimum freezing condition for chicken meat because or the least pH change, low TBA value and high protein extractability.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.33 no.3
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• pp.176-178
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• 2000

The toxicity of muscle in pufferfish, Tikifugu vermicularis radiatus is known to be weak. However, no food poisoning has reported in this species although market consumption has been relatively high in Korea, especially on western coastal area. It presumes that there could be different toxicity in fish muscle of fresh and frozen specimens. In this regard, the frequency of toxic fish, the toxicity level in fresh and frozen fish as well as highest toxicity ann average toxicity were investigated. From the results, weak toxicity was detected in frozen fish muscle whereas no toxicity was measured in fresh fish. According to this, it is suggested that the toxicity of frozen and fresh fish must be tested simultaneously when tonicity of pufferfish is investigated. The above results implicate that toxicity of pufferfish may be due to the phsyical treatment such as freezing or thawing process.